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Vichyssoise 3 tbsp butter 2 celery stalks, diced 2 onions, sliced 3 medium leeks, white part only, diced 8 c vegetable or chicken broth 6 potatoes, peeled and cubed 3 cloves garlic, crushed or chopped 2 tbsp fresh dill, chopped 3 tbsp fresh coriander, chopped 2 1/2 tbsp fresh chives, chopped 1 tbsp fresh basil, chopped 1 c 35% cream 1 c milk pinch of salt and pepper Heat butter over low heat. Add celery, onions and leeks. Simmer covered until soft then add 7 cups soup stock. Add potatoes and simmer 5 minutes. Let cool. Pass the vegetables through a sieve or food processor, then put them back into the pot. In a food processor blend 1 cup soup stock, garlic, dill, coriander, chives and basil to puree. Add to the vegetable mixture and add 1 cup cream. Bring to a boil. Season with salt and pepper then chill. Thin it with milk and if necessary season again. Garnish with croutons, chives, cream and black pepper. Or, if you prefer your soup hot, simply heat and serve. |
